Gourmet Traveller23. July 2014
Found this site today that has loads and loads of flipping delicious looking recipes on it.They are even categorised, so if you are in the mood for say, dumplings or potatoes, vanilla flavoured things, Japanese, pasta or say, cheesecake doughnuts with salted caramel, then you’re all sorted. You just click into the different sections and off you go.
Speaking of cheesecake doughnuts with salted caramel, I will literally pay someone cash-money to make these sons-of-bitches for me and then bring them to my house – you will also be expected to feed them to me, a thank you.
Anyway, if you’re stumped for what to make for supper or more importantly dessert, check this site out, I seriously doubt you’re going to regret it.
Easy chocolate cupcake recipe.17. July 2014
I’m always trying out new cupcakes recipes, for vanilla and chocolate cupcakes specifically – I have made some really nice ones in the past and some that are so so. Yesterday we had the Durrants over for lunch, so I thought it would be a good opportunity to try out the recipe below, plus I woke up in the morning feeling like cupcakes – Are you surprised? No, neither am I. I also wanted to mention that I have added a new category to the left of my blog called My Recipes, which includes all the recipes I have tried out by myself that I have found online, in books and from friends.
So I tried out what sounded like a quick and easy recipe, that involves very few ingredients and very few steps – my kind of baking and they came out a treat. They were quick, they took 16 mins to bake in my oven. Their texture was soft and spongy and their taste is a bit on the dark chocolate side of life, which is awesome because the Nutella icing (yes I said Nutella icing) that accompanies them is super sweet and decadent, so they compliment each other really well.
So here you go, here’s the recipe (which I will definitely be using again) and some photos of the goods, incase you would rather just look at them on your screen than eat them in the real world.
Thanks Sally’s Baking Addiction for the recipe.
CHOCOLATE CUPCAKES- MAKES ±14
- 1 cup (240ml) water
- 1/2 cup (64g) unsweetened cocoa powder
- 1 and 1/3 cups (167g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 130g unsalted butter, softened to room temperature – I upped this amount, the original recipe asks for 115grams
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup (230g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners’ sugar
- 3/4 cup (222g) Nutella
- 3-4 Tablespoons (45-60ml) heavy cream*
- 2 teaspoons vanilla extract
- salt to taste
*Replacing the heavy cream in the frosting with milk will result in a less creamy consistency
Preheat oven to 375F degrees (180°). Line ±14 muffin cups with liners.
1. Pour the cocoa powder into a medium sized bowl and mix with the boiling water until smooth. Allow to cool to room temperature by placing in the refrigerator as you prepare the other ingredients.
2. Whisk together the flour, baking powder, and salt in a bowl and set aside.
3. In a large bowl, using an electric hand or stand mixer, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.
4. Slowly add the flour mixture and beat only until *just* combined. In a steady stream, add the cooled cocoa mixture and stir until smooth.
5. Fill each cupcake liner 3/4 of the way full with batter (make sure you do fill them to this mark, otherwise the cupcakes will come out small). Bake for 16-19 minutes. My cupcakes in my oven took 16 minutes and a toothpick inserted in the middle came out clean. So keep an eye on yours from that time, you don’t want to over bake them and land up with dry cupcakes. Remove from the oven and place on a wire rack to cool before icing.
How to make the icing:
1. Beat the softened butter on medium speed with an electric or stand mixer. Beat for 2-3 minutes until smooth and creamy.
2. Add 2 cups of icing sugar and continue to beat on medium speed. The mixture will be fairly thick. Add the Nutella and continue to beat on medium speed.
3. Add 3 Tablespoons of heavy cream and the vanilla extract. If the frosting is too thick, add more heavy cream (1 Tablespoon measurements at a time). If the frosting is too thin, add more powdered sugar (1/4 cup measurements at a time). Taste the frosting and add salt to cut the sweetness. I added about 1/4 teaspoon of salt to mine.
4. Then all you have left to do is ice the cooled cupcakes and then eat as many as your cholesterol levels will allow. Cupcakes taste best the day of or 1 day after they are made. Store covered in the refrigerator for up to 5 days.
Cinnamon and Sugar Mini Donuts09. July 2014
The other day my very pregnant face and I really felt like cinnamon and sugar donuts, so I looked on my ‘baked goods’ board on Pinterest for an easy recipe that I remember glancing over a few weeks back, which I even bought a mini muffin tin for the last time I was at the shops. This recipe has very few ingredients and the end result is reached super quickly. I literally made these in a few minutes and then literally ate like 8 of them in a few seconds.
I actually feel like them again, now that I’m typing about them. Damn sweet teeth.
Anyway here is the recipe, which I got off a blog called Averie Cooks – thanks Averie for it and the extra cinnamon and sugar coated padding for future Shangie, she kicked like a crazy person after I popped some of these suckers.
You can also check out these very easy donuts that I baked a while back, using my nifty mini donut tin, which I love.
Ingredients: Mini Donuts
70 grams unsalted butter, softened
1/4 cup white sugar
1/4 cup light brown sugar, packed
1 1/2 teaspoons vanilla essence
3/4 cup buttermilk
1 1/4 cups all-purpose flour
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon ground nutmeg (I used 1/2 a teaspoon less because I found the nutmeg to be quite strong)
3 Tablespoons unsalted butter, melted
1/4 cup white sugar
1 to 2 teaspoons cinnamon
- For the donuts- Preheat oven to 350F/180°. Spray your mini muffin tin (I only bought one and it makes 12 of these little guys at a time, but they take very quick to bake, so I coped with just the 1 tin) then dust it with a little bit of flour.
- In a stand mixer fitted with the paddle attachment (or large bowl and hand mixer), combine all these ingredients: egg, butter, sugars and vanilla and beat on medium-high speed until until light and fluffy, about 3 minutes.
- Then scrape down the sides of the bowl, and add the buttermilk. Beat momentarily to incorporate.
- Add the remaining dry ingredients and mix on low speed until just incorporated; don’t overmix. Batter will be fairly thick.
- Then using a tablespoon fill the prepared tin. Fill each hole until they’re about 3/4-full.
- Bake for 9 to 11 minutes (mine took 9 minutes because my oven gets quite hot), the donuts must be domed with springy centres (if you test them with a toothpick, it must come out clean). They cook quickly and 1 minute can drastically effect taste; don’t overbake and watch them closely. Allow donuts to cool in the pan on top of a wire rack for about 10 minutes before removing. While they cool, prepare the coating.
- For the Coating - In a small bowl, in the microwave melt the butter, then set aside.
- In a separate small bowl, stir together the sugar and cinnamon, then set aside.
- After the donuts have cooled, dip the top of each one quickly into the melted butter, then into the cinnamon-sugar mix. I tried some with no butter, just cinnamon and sugar and they were also nice. I think making a thin icing (using icing sugar and water) and using that as a dip before the cinnamon and sugar mix could also be nice.
And that is that, in just a few easy steps you have yourself some delicious baked goods that are as easy to eat as popcorn. Just close your eyes, tilt your head back and then chuck some into your mouth for instant happiness.
Here are some snaps of the other donuts I have made a couple of times in the past, this recipe is also very easy to make and easy to eat…
Chocolate cake with dark Lindt chocolate icing04. June 2014
I had to bake a cake for my friend’s child’s first birthday party last weekend, so I went with a chocolate one because everyone, no matter what anyone says loves chocolate cake, unless you are nuts or live in a small hole in the ground somewhere. I have a very nice chocolate cake recipe that works every time I whip it out, but this time around I thought I would try the recipe below that I got off Desserts For Breakfast. It came out very nicely, not the same as my usual one, but still very nicely. I didn’t try her icing recipe, instead I stuck to the one I like, but if you’re keen to try hers, just click here.
I also thought I would try decorate it a bit differently to how I normally decorate my chocolate cakes, which is just slather it with as much icing as it will stand. After I iced it, I whipped up some marshmallow icing and made small peaks all the round the outside of the cake then filled it with sprinkles, I liked how it came out…. anyway here is the cake recipe if you would like to try it and I have included my recipe for icing that will have you literally licking the inside of the bowl for 20 minutes after making it. Guaranteed.
3 cups Sugar
425 gr all purpose flour
1 cup + 2 Tbspn cocoa powder
1 1/2 tspn salt
2 1/4 tspn baking powder
2 1/4 tspn baking soda
3/4 cup vegetable oil
1 1/2 cup whole milk
1 1/2 cup hot coffee
1. Preheat oven to 180 degrees. Grease, flour, and line the bottoms of three 8″ round cake pans.
2. In a mixer bowl, combine the sugar, flour, cocoa powder, salt, baking powder, and baking soda. Mix to combine.
3. In a separate bowl, combine the beaten eggs, vegetable oil, and milk. Stir to mix. Then, with the mixer on low, pour the wet ingredients into the dry ingredients. Mix on low until evenly distributed.
4. Pour the hot coffee into the batter and mix on medium low until smooth. The batter will be soupy.
5. Divide the batter evenly between the cake pans.
6. Bake for 35-45 minutes. When a toothpick inserted into the center of the cakes comes out cleanly, the cakes are done. Remove from the oven and let cool completely.
7. Level the cakes (this is easier if they’ve sat in the freezer for at least one hour beforehand).
170g good quality dark chocolate - I used 80% Lindt chocolate
1 & 1/4 cups unsalted butter
1 & 1/4 cups of icing sugar (sifted)
1 tsp vanilla extract
1/2 tbsp pre-made instant coffee
1. In a bowl beat the butter and caster sugar until smooth and creamy.
2.In a separate bowl melt the chocolate the chocolate (in the recipe it says to do so over a a pot of lightly simmering water, I just melted mine in the microwave a bit at a time and it came out fine).
3. Add the vanilla and the coffee to the melted chocolate mixing them together, the mixture will start to go a bit lumpy, don’t worry, just add this to the butter and caster sugar and beat gently until glossy and smooth. (I guess if you are going to double the cake recipe, you should double this one too for more icing).
4. Use a palette knife to decorate the cake, spreading icing in between the layers and then all around the outside of the cake. Then pipe, using a round tip nozzle, the marshmallow icing in small peaks around the cake, before adding sprinkles, of any kind in the middle of it.
* Then I thought I would introduce you all to another nice blog that belongs to Lyndsay called Coco Cake Land. She decorates cakes so beautifully and makes the nicest things that you feel almost sad to smash into your face because they’re so pretty. Check it out, she shows you step by step how to decorate cakes and cupcakes and she takes nice photos of the end result.
I have included some of the things that got me flipping amped about her blog, I think my favourite are the Courtesan au chocolat (translation: the first cakes below), they’re straight out Wes Anderson’s movie Grand Budapest Hotel. I so want to try make these and more importantly eat them ALL.